00:09Hi guys, today we're joined by National Brand Ambassador for Buffalo Trace G, who's got a bit
00:14of a festive treat to share with us all. So G, welcome and what have we got here?
00:19Thanks Elliot. Yes, well we're going to do a little bit of a spin on a very popular cocktail,
00:24the Espresso Martini. Of course, one of Australia's favourite cocktails at the moment. Normally a vodka
00:29based cocktail, we're going to spin it up a little bit with our Buffalo Trace Kentucky Bourbon.
00:34Beautiful. Now I also spotted the Bourbon Cream. What is it about the Bourbon Cream that's going to
00:39make this extra festive? Yeah, absolutely. So this time of year, I guess, you know, when people are
00:45looking to buy maybe gifts, a lot of cream niqueurs are very popular on the market. So at Buffalo Trace,
00:51we decided to come out with our very own. It's actually a base of our Buffalo Trace Bourbon. So
00:58the extra ageing allows a lot more character, a lot more flavour in the base of this, brings out a
01:03lot
01:03of those caramel notes. A little bit different to the Espresso Martini, which wouldn't normally have
01:07a cream liqueur, it would just have a coffee liqueur. We've got a little bit of a spin on that
01:11as well.
01:12So combine the both with some coffee, we're going to shake that up and hopefully get festive.
01:18Let's get into it. Okay. Real easy with an Espresso Martini. Usually the ingredients are equal parts.
01:25So it's very difficult to forget how to make one. I'm going to start with our Buffalo Trace Bourbon.
01:31It's going to use a measure here. And for anyone making it at home, you don't have to have all
01:36this
01:36fancy equipment. It's just more about having the right kind of measurements. So use an egg cup,
01:41use a, I don't know, whatever it might be. Okay. So bourbon in first, we've got then our Bourbon Cream.
01:48And this is going to change the color as well slightly from a traditional Espresso Martini,
01:54which would be dark or black in color. So because it's cream, it's going to come out a nice kind
02:00of
02:01latte sort of color. The Bourbon Cream is a bit of a favorite here in the man of many offers,
02:06by the way. Honestly, the Bourbon Cream, when I do whiskey shows, I am involved in a lot of whiskey
02:12shows around the country and New Zealand around the calendar. We can have the most amazing whiskies
02:18on a stand and in the room and guaranteed every whiskey fan comes back for Bourbon Cream time and
02:25time again. Now, notice you've got your cold drip espresso there. So talk me through that. Or if
02:30someone is making it at home, can they, is it cold drip you'd prefer or can we be making your
02:34own
02:34espresso? Yeah, it's, it's a great question. I think that, you know, with Australians love affair with
02:39coffee. Most households these days have an espresso machine or a pod coffee maker. So, of course,
02:47that's perfect to use and still with the same ratio, like a 30 mil measure. But the cold drip has
02:53become a lot more popular as well in terms of its accessibility in stores. The cold drip also helps
03:00bring out some of the flavors of the Bourbon like vanilla and toffee and that sort of thing. So you
03:05can
03:05use either, long story short. So that's it. The other ingredient, I'm just going to pop in a little
03:11spoonful of sugar, helps the medicine go down. I'm using agave, but you can use simple syrup or, you know,
03:17whatever kind of flavored syrup you have. If you've got any, maybe maple or something like that. It's
03:23literally just a teaspoon. It doesn't seem like a lot, but actually it helps with combining those
03:28flavors from the coffee and the bourbon. I'm going to drop some ice in there. You do need to give
03:35it a
03:35really good shake because you want that lovely little sort of crema idea on the top. So.
03:48Nice and cold. Beautiful. So I'm guessing it's the shake that gives it that beautiful,
03:53frothy head that everyone has. Yeah, absolutely. You know, you can get that foam coming in. A little
03:58bit of equipment just to hold the ice in place and then strain our drink into a lovely little
04:05coupe. So we'll get as much of that out as possible. Because it's the festive season, cream drinks
04:13and nothing without a little bit of a chocolate top. So I'll just set that aside. I've brought some
04:19dark chocolate, salted caramel, but it doesn't exactly need to be that. But dark chocolate tends to work
04:27really well with the flavors of the cream liqueur. Two coffee beans, one, two, three on the top. Et voila.
04:34Kentucky Espresso Martini. Kentucky Espresso Martini. Mmm. Another sip.
04:46Yeah, very smooth. See all those beautiful flavors from the bourbon come through there. People can be
04:52sometimes a little bit hesitant or a bit afraid to use bourbon as the base of their cocktails. Yeah.
04:57This is so smooth. You know, the versatility of the product is key. It's something that, you know,
05:02you kind of go out of your comfort zone in a way. Just trialing, you know, playing with different flavors.
05:08Buffalo Trace in particular, because of the extra age, has a wonderful balance of flavors. And
05:14with citrus, with fruits, you know, raspberries, blueberries, strawberries, and mango in season at
05:21the moment. Fantastic pairing. My favorite at home when it's really hot is just some pink grapefruit soda,
05:28a little squeeze of lime. Beautiful, really lovely, refreshing drink. So, yeah.
05:34Lovely. Don't be shy. Won't be. Cheers.
05:38Cheers.
05:38Cheers.
05:39Cheers.
05:39Cheers.
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